Braised radishes

Serves 4 as a side dish

Ingredients:

  • 3 bunches of round red radishes with the greens
  • 3 Tbsp butter
  • 2 small onions / shallots, minced fine
  • water
  • Salt and white/black pepper to taste

Method:

  • Separate the greens from the radishes leaving a bit of stem on the radishes. Wash the green thoroughly by dunking in a few changes of cold water. Chop the greens roughly and set aside. Snip just the tail of the radishes and scrub them.
  • If the radishes are small, you can leave them whole. If not, half or quarter them.
  • Heat the butter in a wide saute pan. Add the minced onion and saute for 5-10 minutes until slightly browned
  • Add the radishes to the pan and toss to coat.
  • Add about half a cup of water and bring to a simmer. Add salt and pepper. Then lower the heat all the way down, cover and cook for around 10-15 minutes until a knife goes through the radish easily but it is not falling apart.
  • Add the greens and cook with lid on for 3-5 mins until the greens have wilted.
  • Remove with a slotted spoon as much of the radishes, onions and greens as possible in to a serving dish, just leaving the liquid in the pan
  • Increase the heat and simmer for a few minutes until the liquid reduces to about half the quantity
  • Add a splash of apple cider vinegar optionally and pour over the radishes
  • You can serve the radishes over grains like brown rice or quinoa as well to make a complete meal